Creamy, no-bake piña colada pie is a party in your mouth

Brandi is natural born food lover of anything from gourmet cheeses and wine down to plain baked breads. When not in the kitchen cooking, she loves to be outdoors, especially near the ocean. She puts her focus mainly on healthy organic ea...

A cocktail turned dessert

No drinking glasses required for this easy dessert. This pie is inspired by the famous piña colada cocktail, making it a summer-worthy treat.

If you love the tropical flavors of a piña colada, then this pie will be your new favorite dessert. Pineapple, coconut and rum extract give this sweet slice of pie a deliciously tropical flavor, and since it's no-bake, you won't have to heat up the kitchen. I used rum extract in this version so that everyone could enjoy this pie. However, you can certainly add in a shot or two of the real stuff if you desire.

Creamy piña colada pie recipe

Serves 8

Ingredients:

1 cup pineapple nectar or juice

1 cup canned coconut milk

1 tablespoon rum extract, divided

1 (3.4 ounce) box instant vanilla pudding mix

2 cups whipped cream, divided

1 (9-inch) premade or homemade pie crust

1/4 cup shredded coconut, toasted

Cherries for garnish (optional)

Fresh pineapple for garnish (optional)

Directions:

In a large mixing bowl, combine the pineapple juice (or nectar), coconut milk, rum extract and the pudding mix. Blend on high using a hand mixer until the filling is smooth and creamy and there are no lumps.

Using a spatula, fold 1 cup of the whipped cream into the pineapple mixture, and spoon the filling into the pie crust. Using a pastry bag with a star tip, pipe the remaining whipped cream on top of the pie (or spread the remaining whipped cream over the top), and sprinkle with toasted coconut.

Place the pie in the refrigerator for several hours to allow the filling to firm up.

When ready to serve, cut the pie into slices. Garnish with cherries, fresh pineapple and extra shredded coconut, if desired.

Tip: To make this a boozy version, simply reduce the pineapple juice to 3/4 cup and add in 2 shots of rum.